Serves: 4 people • Prep: 20 minutes • Drying time: approximately 3 hours • Cooking: 20+2 minutes • Difficulty: easy
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Ingredients
- Round rice or sushi rice: 100 g
- Water: 300 g
- Salt: 5 g
- Vinaigre de Vin Pommery®: 80 g
Method: Puffed rice crisps with Vinaigre de Vin Pommery®
- Cook the rice at a gentle simmer for 20 minutes in the water and salt, stirring the bottom regularly.
- Leave to swell off the heat for 5 minutes. Drain.
- Blend half of the drained rice with the vinegar and mix with the other, unblended half of the rice.
- Spread very thinly on baking parchment and dehydrate for 3 hours in an oven at 60°C. The crisp should lift off the parchment on its own without sticking to it. Do not extend the drying time.
- Break into large pieces and fry at 200/210°C.
